These Raspberry White Chocolate Scones are superbly moist, not at all dry, and packed juicy raspberries. They’re reminiscent of a muffin top!
In This Article
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Why This Recipe Stands Out
These Raspberry White Chocolate Scones are a breakfast a winner the entire family will love. Here’s why:
- Moist and Tender: These scones are amazingly moist, tender, and like no other scone you’ve ever tasted, just like our Almond Scones. They’re not dry or tough at all.
- Incredibly Flavorful: The almond extract is a must in this recipe, as it imparts such great flavor that is not overpowering yet definitely flavorful.
- Fresh, Sweet Berries: The white chocolate gives these scones that sweetness to balance out the berries, just like in our White Chocolate Raspberry Muffins.
- Make-Ahead Dough: The dough can be made ahead and chilled until ready to use. It’s a super convenient option for busy mornings or brunches!
Key Recipe Ingredients
- Butter – Butter is what makes the scones deliciously flaky. It’s important to keep the butter cold and work quickly when incorporating it into the flour.
- White Chocolate Chips – We use high quality white chocolate chips in the scones and for the drizzle. The sweet, creamy white chips pair beautifully with the tart raspberries.
- Whole Sour Cream – It adds richness and moisture to the scones and also helps activate the leavening agents, making the scones light and tender.
- Raspberries – Fresh raspberries are gently folded into the scone dough. We recommend using fresh raspberries for best results.
Substitutions And Variations
Here are our favorite substitution and variation ideas for this recipe:
- Berries: Feel free to substitute the raspberries with blackberries, blueberries, or chopped strawberries.
- Different Chocolate: Try semi-sweet, milk chocolate, or dark chocolate chips if you prefer.
- Glaze: We also love adding a glaze on top of these scones. Try the icing from our Pumpkin Spice Cookies.
Step-By-Step Recipe Instructions
- In a large bowl, whisk together dry ingredients. Grate frozen butter into the flour and work it in until coarse. Stir in white chocolate chips.
- In a separate bowl, whisk together sour cream, eggs, and almond extract. Stir this into the flour mixture.
- Gently stir in raspberries. Form the dough into two balls, wrap tightly, and chill for 1 hour.
- Pat each dough ball into an 8-inch circle. Cut each circle into 8 triangles.
- Place them on a baking sheet, brush with egg wash, and sprinkle with coarse sugar. Bake for 14-17 minutes at 400F.
- Melt ½ cup white chocolate chips and drizzle on top of the scones before serving.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead tips for this recipe:
- Pre-Make the Dough: The dough for these scones can be prepared ahead of time. Simply follow the recipe instructions to make the dough, then wrap it tightly and chill it in the fridge. This can be done a day or two in advance. Just remember to not overwork the dough.
- Freeze the Scones: Once the scones are baked and completely cooled, they can be frozen. Place them in an airtight container or a freezer bag and freeze them for up to 2 weeks. When ready to enjoy, let them thaw at room temperature or gently reheat in the oven.
Commonly Asked Questions
What type of raspberries should I use for this recipe?
We recommend using fresh raspberries for this recipe. You can use frozen raspberries, but use them straight from frozen (do not thaw) and add bake time. Fresh raspberries will give the scones a better texture and appearance.
Why do I need to chill the dough?
Chilling the dough is important because it solidifies the butter, which helps the scones hold their shape while baking. It also relaxes the gluten, resulting in a more tender texture.
How do I know when the scones are done?
The scones are done when the tops are light golden. Be careful not to overbake them, as they can become dry.
How long do these raspberry white chocolate scones keep?
These scones can be stored in an airtight container for up to 2 days. Baked scones can be wrapped airtight and frozen for up to 2 weeks.
Raspberry White Chocolate Scones
These Raspberry White Chocolate Scones are a family favorite! They're superior in moistness and perfectly flavored with just the right amount of sweetness.
Servings 16
Calories 356kcal
Ingredients
- 4 cups all purpose flour
- ⅔ cups granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp table salt
- 16 TB salted butter frozen
- 1 cup white chocolate chips plus ½ cup for drizzle
- 1 cup whole sour cream
- 2 large eggs
- 4 tsp pure almond extract
- 1 cup fresh raspberries
- 1 egg + 2 tsp water, lightly beaten for egg wash
- coarse sugar for garnish
Instructions
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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Using large holes of a box grater, grate frozen butter into the flour. Use fingers to work in the butter until it resembles a coarse meal. Stir in white chocolate chips.
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In separate bowl, whisk together sour cream, eggs, and almond extract until fully incorporated.
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Use a fork to stir sour cream mixture into flour mixture until large clumps form. Gently stir in raspberries with a rubber spatula. Do be gentle, but the berries will break up somewhat; that's ok.
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Use hands to gently form dough into two even sized balls. Don't overwork dough. Dough will seem rather wet. Wrap dough balls tightly and chill until it's easier to work with, about 1 hour.
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Meanwhile, line baking sheets with parchment paper. Set oven to 400F, with rack on lower-middle position.
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On a lightly floured, flat surface, gently pat each dough ball evenly into an 8-inch circle, about 3/4 inch thick each.
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Using a very sharp knife, cut each circle into 8 triangle wedges. Place triangles on lined baking sheets, 1 inch apart.
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Brush the egg wash on top of each triangle. Sprinkle tops with coarse sugar.
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Bake one sheet at a time, about 14-17 minutes or just until tops are light golden. Do not over bake. Allow scones to cool completely to room temp.
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Melt 1/2 cup white chocolate chips and drizzle over the top.
Notes
- Grating frozen butter into the dry ingredients helps to distribute the fat evenly, resulting in a flakier texture.
- When patting dough into circles, it might still seem rather damp, but it will bake up fine.
- If you want to make the dough ahead of time, wrap the two dough balls in cling wrap and chill for up to 2 days in the fridge. Then, shape and bake as directed.
- Baked scones are best within first 24 hours. If they are very slightly under baked, they will stay moist longer.
- This recipe is part of our Sweet Breakfast Recipes Collection.
- Love the combination of raspberries and white chocolate? Then you can’t go wrong with these Mini White Chocolate Raspberry Cheesecakes.
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Join our Free Recipe Club and get our newest, best recipes each week!Nutrition
Calories: 356kcal | Carbohydrates: 41g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 352mg | Potassium: 112mg | Fiber: 1g | Sugar: 16g | Vitamin A: 498IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg
More to Cook And Eat
- White Chocolate Berry Almond Scones – These are similar to the above scone, but they’re made with dried mixed berries and a powdered sugar glaze, topped with crunchy almonds. So, so good!
- Pumpkin Spice Scones – Move over, coffee shop scones. These homemade ones are simply unparalleled by any other. They’re ultra-moist and tender.
- White Chocolate Cranberry Scones – These are made with fresh cranberries, which add to the delicious moist texture. They’re great for holidays or anytime you want to add cranberry goodness to your morning!
- Triple Pumpkin Scones with Cream Cheese Icing – Drool and swoon. For pumpkin cream cheese lovers everywhere.
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